No, the internal organs need to be removed.

1. When selecting scallops, those with tightly closed shells are generally live scallops, not to mention those with open shells that tighten immediately when touched with your hand. On the contrary, if the shell is wide open and there is no reaction when touched by hand, it is naturally dead.

2. When buying fresh scallops, you must first rinse the sediment on the shells with clean water.

3. Use a knife, preferably a Western-style knife. Insert the knife into the shell and split the shell into two, also cutting through the flesh inside the shell. At this point you will see the shells have flesh on both sides.

4. Use a table knife again and press it against the bottom of the shell to completely remove the meat. In this step, the knife must be close to the bottom of the shell to remove the complete shell meat.

5. Separate the shells from the shells. We first clean the shellfish and use a knife to remove the internal organs of the shellfish, which is what looks black. Then put the whole shellfish into a large bowl. Add a little salt, soak in salt water for two or three minutes, and use chopsticks to rotate the shellfish clockwise. The purpose of this is to make the sediment on the surface of the shellfish sink to the bottom of the bowl.

6. Take out the shellfish, pour out the water in the big bowl, put an appropriate amount of cornstarch in the bowl, then put the shellfish into the bowl, and gently wash the shellfish with your hands. In this way, the cornstarch will completely take away the sediment remaining in the shellfish meat. Finally, wash it again with clean water, and the shellfish meat is ready.

7. If we make garlic vermicelli or steamed scallops with black bean sauce, we also need shells as the base. You can use a fine-bristle brush or toothbrush to completely brush off the sediment on the shells. After the above method, the scallop meat is easily processed.